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This Shrimp and Avocado Bowl is a fresh, fast, and vibrant meal that comes together in under 30 minutes. The combination of garlicky shrimp, creamy avocado, and a zesty lime dressing is incredibly satisfying. It’s a highly customizable dish that feels special yet is perfect for busy weeknights.

Recipe Overview

Why You’ll Love This Shrimp and Avocado Bowl

Fresh & vibrant: Every bite feels like a burst of sunshine.
Quick & easy: Ready in under 30 minutes with minimal fuss.
Textural delight: Features juicy shrimp, creamy avocado, and crisp veggies.
Totally versatile: Easily adapt the grains, veggies, and heat to your liking.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 ripe but firm avocados
200 g quinoa, rinsed
1 large cucumber, diced
1 red bell pepper, thinly sliced
1/2 red onion, finely chopped
60 ml olive oil, divided
3 cloves garlic, minced
1 lime, juiced and zested
15 g fresh cilantro, chopped
1 tsp smoked paprika
1/2 tsp cumin
Salt and black pepper to taste

Tools: Medium saucepan, large skillet, mixing bowls, sharp knife, cutting board

Notes: Use raw, peeled, and deveined shrimp for best texture. Choose avocados that are ripe but still firm so they hold their shape when cubed.

Nutrition (per serving)

Calories:	485 kcal
Protein:	28 g
Fat:	22 g
Carbs:	42 g
Fiber:	10 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Don’t skip rinsing the quinoa. Honestly, this step is crucial—it removes the natural coating called saponin that can make quinoa taste bitter or soapy. A quick rinse under cold water makes all the difference.
Pat your shrimp dry. Before you season them, use a paper towel to pat the shrimp dry. This helps them get a nice sear in the pan instead of steaming, which gives you that lovely, slightly crispy texture.
Choose your avocados wisely. You want them ripe but firm. Gently press near the stem—if it yields slightly, it’s ready. If it’s mushy, it’s overripe and will turn to mush in the bowl.
Mince the garlic fresh. I know it’s tempting to use the pre-minced stuff, but fresh garlic really makes a difference here—it’s more aromatic and has a brighter flavor that complements the shrimp perfectly.

How to Make Shrimp and Avocado Bowl

Step 1: Start by cooking your quinoa. Add the rinsed quinoa to a medium saucepan with 400 ml of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 12–15 minutes. You’ll know it’s done when the grains are tender and you see little spirals (the germ) separating. Once cooked, fluff it with a fork and let it sit covered for 5 minutes—this helps it get nice and fluffy.

Step 2: While the quinoa is cooking, pat your shrimp dry with paper towels and season them with smoked paprika, cumin, salt, and black pepper. Toss them gently to make sure they’re evenly coated. Heat half of the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the shrimp in a single layer—you might need to do this in batches to avoid overcrowding.

Step 3: Cook the shrimp for about 2–3 minutes per side, until they’re pink and opaque. You’ll notice they curl up and turn a lovely coral color—that’s when you know they’re done. Be careful not to overcook them, or they can become rubbery. In the last minute of cooking, add the minced garlic and stir constantly until fragrant, about 30 seconds. Remove the shrimp from the heat and set aside.

Step 4: Now, prepare your dressing and veggies. In a small bowl, whisk together the remaining olive oil, lime juice, lime zest, and a handful of chopped cilantro. Season with a pinch of salt and pepper. Then, dice the cucumber, slice the bell pepper, chop the red onion, and cube the avocados. Toss the avocado lightly with a squeeze of lime juice to prevent browning.

Step 5: It’s assembly time! Divide the fluffy quinoa among four bowls. Top with the cooked shrimp, then arrange the diced cucumber, sliced bell pepper, chopped red onion, and cubed avocado around the shrimp. Drizzle the lime-cilantro dressing generously over everything. The colors should look vibrant and inviting—you’re basically building a rainbow in a bowl.

Step 6: Finish with a final sprinkle of fresh cilantro and an extra crack of black pepper if you like. Give it a gentle toss right before eating so that every component gets coated in that zesty dressing. The combination of warm quinoa and shrimp with the cool, crisp veggies is honestly what makes this bowl so delightful.

Storage & Freshness Guide

Fridge: Store components separately in airtight containers for up to 2 days; add avocado fresh when serving.
Freezer: Freeze cooked shrimp and quinoa for up to 1 month; thaw in fridge before reheating.
Reviving: Gently reheat quinoa and shrimp; assemble bowls with fresh avocado and dressing just before eating.

Serving Suggestions

Complementary Dishes

Black Bean and Corn Salad — The sweetness of the corn and the earthiness of the beans add another layer of texture and flavor that pairs wonderfully with the shrimp and avocado.
Grilled Zucchini or Asparagus — A simple side of grilled vegetables brings a smoky note that complements the dish without overpowering the fresh, zesty flavors.
Warm Tortilla Chips — Perfect for scooping up any stray bits of avocado and shrimp—it adds a fun, casual element to the meal.

Drinks

Classic Lime Margarita — The citrusy tang of a margarita echoes the lime in the dressing and cuts through the richness of the avocado beautifully.
Iced Hibiscus Tea — Its slightly tart, floral notes are incredibly refreshing and provide a lovely contrast to the savory, garlicky shrimp.
Sparkling Water with Cucumber Slices — A light, hydrating option that cleanses the palate and enhances the fresh, crisp elements in the bowl.

Something Sweet

Mango Sorbet — The tropical sweetness of mango is a fantastic follow-up to the savory, zesty bowl and feels light and refreshing.
Lime and Coconut Macaroons — These little treats bring a chewy, citrusy finish that ties back to the lime in the main dish without being too heavy.
Fresh Berry Salad with Mint — A simple mix of berries with a hint of mint offers a juicy, vibrant end to the meal that’s both satisfying and light.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook incredibly fast, and if you leave them in the pan too long, they become tough and rubbery. As soon as they turn pink and opaque, they’re done—take them off the heat immediately.
Adding the dressing too early. If you dress the avocado and veggies ahead of time, the avocado can brown and the veggies might get soggy. It’s

Shrimp And Avocado Bowl

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Californian, fusion

Servings 4

Total Time 30 minutes

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Make a delicious Shrimp and Avocado Bowl in under 30 minutes! This fresh, healthy recipe features garlicky shrimp and creamy avocado. Get the easy recipe here!

Ingredients

For the main ingredients:

450 g large raw shrimp (peeled and deveined)
2 ripe but firm avocados
200 g quinoa (rinsed)
1 large cucumber (diced)
1 red bell pepper (thinly sliced)
0.5 red onion (finely chopped)
60 ml olive oil (divided)
3 cloves garlic (minced)
1 lime (juiced and zested)
15 g fresh cilantro (chopped)
1 tsp smoked paprika
0.5 tsp cumin
Salt and black pepper (to taste)

Instructions

01
Start by cooking your quinoa. Add the rinsed quinoa to a medium saucepan with 400 ml of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 12–15 minutes. You'll know it's done when the grains are tender and you see little spirals (the germ) separating. Once cooked, fluff it with a fork and let it sit covered for 5 minutes—this helps it get nice and fluffy.
02
While the quinoa is cooking, pat your shrimp dry with paper towels and season them with smoked paprika, cumin, salt, and black pepper. Toss them gently to make sure they're evenly coated. Heat half of the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the shrimp in a single layer—you might need to do this in batches to avoid overcrowding.
03
Cook the shrimp for about 2–3 minutes per side, until they're pink and opaque. You'll notice they curl up and turn a lovely coral color—that's when you know they're done. Be careful not to overcook them, or they can become rubbery. In the last minute of cooking, add the minced garlic and stir constantly until fragrant, about 30 seconds. Remove the shrimp from the heat and set aside.
04
Now, prepare your dressing and veggies. In a small bowl, whisk together the remaining olive oil, lime juice, lime zest, and a handful of chopped cilantro. Season with a pinch of salt and pepper. Then, dice the cucumber, slice the bell pepper, chop the red onion, and cube the avocados. Toss the avocado lightly with a squeeze of lime juice to prevent browning.
05
It's assembly time! Divide the fluffy quinoa among four bowls. Top with the cooked shrimp, then arrange the diced cucumber, sliced bell pepper, chopped red onion, and cubed avocado around the shrimp. Drizzle the lime-cilantro dressing generously over everything. The colors should look vibrant and inviting—you're basically building a rainbow in a bowl.
06
Finish with a final sprinkle of fresh cilantro and an extra crack of black pepper if you like. Give it a gentle toss right before eating so that every component gets coated in that zesty dressing. The combination of warm quinoa and shrimp with the cool, crisp veggies is honestly what makes this bowl so delightful.